Chicken giblets recipe. How to cook delicious chicken giblets

Many people are often hesitant to cook offal such as chicken hearts and stomachs. Because they believe that nothing good will come of them. However, if you cook them correctly, you can get a tasty and aromatic dish.
Recipe contents:

If you have a desire to cook something tasty and interesting, then chicken giblets perfect for this dish. It's relative inexpensive product, which is sold in almost all supermarkets. At proper preparation This delicacy makes them tender, soft and juicy. This dish is sure to please your friends and family. And to make the dish even more tender, you can use sour cream for stewing. It will make them juicier and moderately soft.

For stewing, you can also use various other sauces, such as mayonnaise, soy or tomato sauce. Also add onions, carrots, Bell pepper, cheese, mushrooms and other products to taste. To make the offal soft, they should be simmered over low heat for a long time. Rice, porridge, etc. are suitable as a side dish. boiled potatoes, spaghetti or just a vegetable salad.

In addition, offal prepared in this way can be added to all kinds of salads, make them casseroles, twist them into pate and many other interesting dishes. You can purchase offal either frozen or chilled. However, the product must be defrosted in the refrigerator. So, all the secrets are practically revealed, now you can move on to the cooking process itself.

Calorie content per 100 g - 156 kcal.
Number of servings - 3
Cooking time - 1 hour 40 minutes

Ingredients:

Chicken hearts - 300 g
Chicken stomachs - 300 g
Chicken liver - 300 g
Onions - 1 pc.
Garlic - 2 cloves
Bay leaf - 2 pcs.
Allspice peas - 3 pcs.
Salt - 0.5 tsp. or to taste
Black ground pepper- 1/3 tsp. or to taste

Preparing stewed chicken giblets

1. Peel the onions and garlic. Afterwards, wash and dry thoroughly with a paper napkin, otherwise, when hot oil and water are combined, splashes will form that will stain the table and kitchen. Then cut the vegetables into strips or cubes.
Also this vegetable bouquet can be supplemented with carrots, sweet peppers and other products to taste.

2. Rinse chicken by-products under running water, place on a paper towel and pat dry. Remove all blood clots from the hearts, remove fat from the stomachs, cut off the film from the liver. Then cut the products into medium pieces. Hearts can be left in their original form.

3. Place the frying pan on the stove. Pour in vegetable oil and heat well. When the oil begins to sizzle, add offal and vegetables to fry. Keep them on high heat for the first 5 minutes, then reduce the temperature and continue to fry, stirring occasionally for 15 minutes. Then put it in the pan Bay leaf and peppercorns. Next, pour in a little water, bring it to a boil over high heat, reduce the temperature to low, cover the pan with a lid and simmer the offal for about 1 hour.

Chicken giblets used in cooking include the heart, liver and gizzard, which are rich in protein and iron and low in calories. Dishes from chicken giblets- the basis of healthy and low calorie diet; in addition, they can be the main surprise of the lunch menu. What they don’t make from offal! Ventricular casseroles with cheese, garlic and sour cream or liver pates with the addition of vegetables and spices will serve as an excellent appetizer. Roasts and stews made from hearts or a mixture of offal, served as a main course, are popular. Chicken giblet broth has a unique taste: soups and especially giblet noodles are a classic for many culinary traditions! Chopped offal is used as an ingredient in minced meat consisting of onions, white bread and eggs, in preparing stuffed poultry.

There are 69 recipes in the "Chicken giblets" section

Potatoes stewed with chicken hearts in a slow cooker

The recipe for potatoes with chicken hearts is suitable for a slow cooker and for regular saucepan. For second courses, the hearts are first fried or stewed until cooked and only then other ingredients, such as potatoes, rice or pasta, are added. In the cartoon...

Chicken gizzards in soy sauce

Cooking chicken gizzards raises many questions for many, because this part of the chicken is quite tough and many people are disappointed in ready dish due to improper preparation of ingredients. The choice of spices is also important so that their taste is...

Chicken hearts with beans

Stewed chicken hearts can be prepared with canned beans, and then you will have both the main dish and a side dish on your table at once. Before frying, the hearts are washed well and all excess is cut off. Specifically in this recipe of chicken hearts...

Stewed potatoes with chicken hearts

Simple recipe stewed potatoes with chicken giblets. I prepared this dish with chicken hearts, but you can also stew potatoes with chicken stomachs, livers, or a mixture of hearts, stomachs and livers. You just need to prepare first...

Chicken saltison in a slow cooker

Saltison - meat dish with Italian roots, which is found in Polish, Belarusian and Russian cuisine. IN classic recipe saltison, boiled pork offal and head are seasoned with garlic, pepper and other spices, put in pork intestines And...

Vegetable stew with eggplant and chicken gizzards

Vegetable stew with eggplants and chicken gizzards is especially delicious during the eggplant season. Those eggplants that grew in the sun, under the bright sun. The recipe is very simple. Moreover, you can do it even simpler: boil the chicken in advance until done...

Drob with chicken liver (Romanian casserole)

Romanian cuisine has interesting dish- fraction This word means “liver”, because. it is the main ingredient. In Romania, they prefer to make shot from lamb liver, but we will try to make shot from chicken liver. Such a casserole...

Chicken hearts fried with rice

Fried chicken hearts with rice - recipe perfect dinner, which even a schoolchild can cook. The main thing is to have the desire and mood, then everything will definitely work out. Chicken hearts - a good product for cooking quick and hearty dishes. Boiled...

Chicken heart azu

Azu can be prepared from almost any meat and meat products. I chose chicken hearts and was right - it turned out delicious. For the basics, cucumbers should be taken salted, not pickled. You can add boiled potatoes to the prepared basics of chicken hearts....

Chicken heart chops

Chicken heart chops - a recipe for lovers of offal dishes. Sometimes these mini-chops are called medallions. Before frying, chicken hearts are cut, beaten, breaded in flour and dipped in hot oil. Fry the chops carefully...

Pilaf with chicken gizzards and mushrooms in a slow cooker

Of course, this is never a classic Uzbek pilaf. But for variety, you can cook rice with offal in the style of pilaf, which will contain minimal amount fat and is perfect for those on a diet. Pay attention...

Roast chicken hearts with chickpeas

I love chickpeas, especially if you cook them, for example, like this, with chicken hearts and vegetables. Everything is extremely simple, although it will take a little longer to prepare than usual. Because dry chickpeas (I don’t like canned ones!) must first be...

Manja - stewed chicken gizzards in a slow cooker in Bulgarian style

Manja - traditional Bulgarian dish. The ingredients may be different, but the basis is the same - thick onion soup with the addition large quantity tomato All ingredients are available, and the result is a stew that is eaten from deep plates....

Chicken gizzards with porcini mushrooms, stewed in a pot

By-products, which include chicken gizzards, are not only healthy, but also tasty, especially if they are prepared according to this recipe. IN clay pot they simmered for a total of 2 hours, so they turned out soft, in a rich creamy mushroom...

Perlotto with chicken gizzards in tomato sauce

By analogy with rice risotto, perlotto (also known as orzotto) is prepared from pearl barley. Very fragrant delicious dish! During cooking, the cereal has time to soak tomato sauce, the pearl barley turns out soft and creamy in taste. Instead of chicken ventricles Can...

Stomachs using the Peposo method (in a slow cooker)

There is such a thing Italian dish Peposo (peposo) from the word il pepe - pepper. It was invented by Florentine stove makers during the construction of the Cathedral of Santa Maria del Fiore, or rather, it was invented by the architect of this cathedral, whose father was an innkeeper. People were working on the roof...

Chicken giblets are easy, quick and budget dish, very similar to meat.

The easiest and simplest recipe for cooking chicken giblets is to simply fry them. It turns out very satisfying and tasty dish. Can be served as a second course. A good side dish there will be potatoes or other vegetables, various cereals and pasta are also suitable. Today I propose to you to create a real fried delicacy. It will not be difficult for you to cook a roast using chicken heart, liver, and navels. The recipe describes in detail all stages of the work. Ready fried giblets can also be used as a filling and serve as a base for baking. It is worth noting that when preparing dishes from navels, they are usually soaked in wine in advance, lemon juice or milk. The taste becomes more tender and delicate.

Product composition

600 grams chicken liver;
300 grams of chicken stomachs (navels);
300 grams chicken hearts;
one teaspoon of khmeli-suneli;
one clove of garlic;
two large heads of onions;
one large carrot;
200 grams of homemade tomato sauce;
Wheat flour;
refined vegetable oil + piece butter- for frying;
juice of half a lemon or 2 tablespoons of 9% vinegar - for solution;
two tablespoons of salt - for the solution;
salt and ground black pepper - to taste.

Step-by-step cooking process

We wash the chicken hearts, cut them in half, and cut off everything unnecessary.
We also wash the chicken navels and cut them into 2-3 parts, depending on the size.
Place the prepared ingredients in a deep bowl, pour in the solution: add the juice of half a lemon (or two tablespoons of 9% vinegar) and two tablespoons of salt per liter of water. Leave for 20 minutes.
At this time, thoroughly rinse the chicken liver and remove all ducts.
After twenty minutes, place the hearts and stomachs in a colander and rinse thoroughly under running water. Then transfer them to a saucepan and fill with clean cold water, add a little salt and put the pan on the stove.
After boiling, remove all the foam and cook over low heat for about an hour until the navels are cooked. Then we remove the giblets with a slotted spoon, and the broth can be used for cooking. delicious soup With hunting sausages. According to the recipe from our website, you can cook this soup in 15 minutes.
Cut two onions into thin half rings or quarter rings.
Peel the carrots and grate them on a coarse grater.
Pour vegetable oil into a frying pan, add a piece of butter and heat it.
Place the chopped ones in the oil onion, fry until soft.
Then put the carrots in the pan with the onions, add salt and mix.
Using a slotted spoon, remove the navels and hearts from the pan.
When the carrots become soft, add a clove of garlic passed through a press and sprinkle with curry, suneli hops and hot pepper.
Then put the stomachs and hearts into the frying pan, mix, turn up the heat and fry everything together.
Move everything in the pan to one side to make room for the liver.
Bread the liver pieces in flour, place them in a frying pan, add a little vegetable oil.
Cover the liver with fried vegetables and simmer for a couple of minutes under the lid.
Pour in everything (3-4 tablespoons), simmer for a couple more minutes and turn off.
This dish can be served with any side dish. It will be very tasty to eat with it on our website.

Bon appetit.

As mentioned earlier, the time required for cooking chicken by-products is different. The ventricles take the longest to prepare. Hearts require a little less time to complete heat treatment. And the liver cooks almost instantly. Based on this, we will prepare chicken giblets in exactly this order. We wash the chicken giblets well in running water, remove the membranes, choleretic ducts on the liver, and remove blood clots from the hearts. Cut it all into small pieces.

Finely chop the peeled onions and fry in a frying pan in vegetable oil until golden brown.

Add carrots grated on a medium grater to the onion and fry them until soft.

We put the finished vegetables aside and move on to preparing the offal. Place the chopped chicken gizzards. Fry them for 15 minutes on all sides, turning them over with a spatula.

Add chicken hearts to the stomachs and fry everything together for 8-10 minutes, periodically turning the contents of the pan.

Lastly, put it in the pan.

Fry the liver with the rest of the offal for 6-8 minutes. Then add the previously prepared vegetables to the frying pan along with the giblets.

Stir the contents of the pan and pour in the cream. Add salt and ground black pepper to taste. Mix everything again and continue to simmer over low heat for 5 - 7 minutes.

As a side dish for chicken giblets cream sauce Pasta is perfect.

Bon appetit!

For a long time they have been very popular in Rus' chicken giblets. Each housewife had her own recipe. This provided an opportunity to show their bright individuality and rich culinary imagination.

Grandma's soups

The simplest dish that can always be prepared with any meat is soup. Not only a qualified chef will agree with this opinion, but also a simple housewife. The only question is what kind of meat is best to take for this.

Many people really like chicken giblets. The recipe for this dish calls for following ingredients: 100 grams of chicken liver and gizzards, a quarter kilogram of potatoes, salt, 1 carrot, half a glass of rice, ground pepper, 35 grams of vegetable oil, bay leaf and fresh herbs.

This soup is easy to prepare:

Wash the by-products well, cut into small pieces, removing excess films, and place in a pan.
Fill them with water (2.5 liters), and then, adding a bay leaf, put on fire. Immediately after boiling, you need to constantly remove the resulting foam.
Cut the peeled potatoes into strips and add to the pan with boiling meat.
Chop the carrots, lightly fry in oil, and then also add to the soup.
Add rice and continue cooking over low heat for 20-25 minutes.
At the very end, add pepper, salt and pre-chopped herbs.

This soup will appeal to those who love chicken giblets. The recipe is simple and it won’t be difficult for anyone to repeat it.

Balkan motifs

Each nation has its own eating habits and priorities. In Bulgaria they prefer to cook chicken giblets a little differently. The recipe is quite interesting, and the whole process goes very quickly. Ingredients for this dish will need: 600 grams of chicken offal (equal parts heart and liver), salt, 3 large tomatoes, 300 grams of onion, sugar, black pepper, 2 cloves of garlic and herbs (dill with parsley).

Cooking, as always, begins with meat:

First, fry the giblets in vegetable oil over high heat, not forgetting to add pepper and salt.
Add garlic and onion crushed through a press, first cutting it into half rings. The flame can be lowered slightly so that the food does not burn.
Grate the tomatoes and transfer the resulting mass to the frying pan. Continue frying until the liquid is reduced by three times.
Add the remaining ingredients and wait another 5-6 minutes.

The aroma of such a dish will not leave anyone indifferent. The most tender meat with juicy gravy will always find its supporters.

Italian traditions

Dishes made from chicken by-products are found in national cuisines different countries. Georgians prepare amazing kuchmachi from them, and Viennese residents simply adore boishel, where in aromatic sauce floating pieces of meat with fluffy dumplings. Italians also know how to cook chicken giblets. Recipes with photos will help you repeat each step exactly to get the desired result.

The starting components will be needed in the following quantities: 250 grams of pasta (or other pasta) and the same amount of chicken giblets, pod hot pepper, salt, 3 tomatoes, 2 cloves of garlic, 50 grams of olive oil, ground pepper, a little flour and parsley.

Sequencing:

Rinse the offal well, then sprinkle with salt and pepper and set aside for 15 minutes.
After this, sprinkle them with flour and fry until they have a characteristic crust.
Add chopped garlic and hot pepper.
Remove the skins from the tomatoes by pouring boiling water over them. Roughly chop the pulp and add to the meat. A little later, sprinkle everything with chopped herbs. Continue the frying process for 10 minutes.
Dilute a spoonful of flour in ½ glass of water, stir and add to the boiling meat. In 3-4 minutes everything will be ready.
Boil the pasta, strain, and then arrange on plates.
Place the meat on top, pouring aromatic sauce over it.

This dish truly corresponds to the best Italian traditions.

The simplest option

If you don’t have time to fuss with food, you can cook stewed chicken giblets. The recipe for this is the simplest.

You will need a standard set of products for this: 400 grams of chicken heart, liver and gizzards, carrots, onions, salt, curry, pepper and vegetable oil.

For cooking, it is better to use a deep pan or cauldron with a non-stick coating. All work takes place in stages:

Since the time required to cook offal varies, the gizzards and hearts should be fried in a pan first.
After 15 minutes, send the liver there too. Don't forget to stir constantly.
After 5 minutes, add chopped vegetables. The products should fry for another 6-7 minutes.
After this, you need to add a little water, curry, reduce the heat and simmer for 15 minutes.
Add the remaining ingredients and after 10 minutes remove hot pan from the fire.

The dish turns out tasty, tender and very nutritious. And it's quite inexpensive. After all, every housewife should be able to save.

Giblets in a gentle sauce

Everyone knows how dairy products change the taste of meat. Many chefs use this effect in their work. For example, you can try cooking chicken giblets in cream sauce. The recipe can be simplified a little by using only hearts for work.

According to the recipe you will need following products: for half a kilogram of chicken hearts, a glass of 20% cream, an onion, salt, a tablespoon of vegetable oil and spices.

Everything needs to be done gradually:

First, wash the offal thoroughly and then cut it in half.
Fry the hearts for 2 minutes in boiling oil, and after they release the juice, continue to simmer for 10 minutes without reducing the heat.
Cut the onion into cubes, fry in a separate frying pan, and then add to the meat.
Add salt, spices, cream and simmer for another 20 minutes. Here it is better to reduce the heat somewhat so as not to completely spoil the taste of the sauce.

Delicate hearts will harmonize perfectly with boiled potatoes or rice.